With a network of over 30 vendors and growers, Chef Brian Olsen and staff work tirelessly to stimulate the palates and minds of their guests. Whether it be organic poultry from LeClaire, produce from Dubuque and Durant or line caught fish from Hawaii, these fresh food stocks serve as constant inspiration to produce and execute a seasonally evolving menu meant to nourish body and soul.

Party/Holiday Menus (PDF)